Flavanols from green tea and phenolic acids from coffee: Critical quantitative evaluation of the pharmacokinetic data in humans after consumption of single doses of beverages

• Published in: Molecular nutrition & food research Vol. 55; no. 6; pp. 864 - 873
• Main Authors: Williamson, Gary, Dionisi, Fabiola, Renouf, Mathieu
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.06.2011; WILEY‐VCH Verlag
• Subjects: Bifidobacterium - metabolism; Bioavailability; Catechin; Cinnamates - analysis; Cinnamates - blood; Cinnamates - metabolism; Cinnamates - urine; Coffee; Coffee - chemistry; Flavonoids - analysis; Flavonoids - blood; Flavonoids - metabolism; Flavonoids - urine; Green tea; Half-Life; Humans; Hydroxybenzoates - analysis; Hydroxybenzoates - blood; Hydroxybenzoates - metabolism; Hydroxybenzoates - urine; Intestinal Absorption; Kinetics; Lactobacillus - metabolism; Pharmacokinetics; Tea - chemistry

Coffee contains a complex mixture of chlorogenic acids, which are mainly ferulic and caffeic acids ester‐linked to quinic acid. Green tea contains flavanols, mainly (−)‐epigallocatechin gallate (EGCG), (−)‐epigallocatechin (EGC) and (−)‐epicatechin (EC). For healthy humans, we identified seven studi...